Cuban Pork Stew

    (50)
    1 hour 15 min

    A Cuban friend first served this to me when I was just seven. Twenty years later, it is still a favourite. Don't be put off by this seemingly strange concoction; this is brilliant! Another great thing about this recipe is that it's infinitely scalable. Just use an equal amount of each ingredient!


    48 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 450g boneless pork joint, cubed
    • 450g onions, diced
    • 450g bananas, peeled and diced
    • 1 (400g) tin chopped tomatoes
    • cayenne pepper to taste
    • salt and ground black pepper to taste

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the oil in a large frying pan over medium heat, and brown the cubed pork on all sides. Mix in the onions, and cook and stir until tender.
    2. Mix the bananas and tomatoes with juice into the frying pan. Bring to the boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt and pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (42)

    by
    26

    I have made this many times, except that I use plantains instead of bananas. Also, I add cumin, oregano and bay leaf (in Venezuela we get it in piowder form).  -  31 May 2007  (Review from Allrecipes US | Canada)

    by
    24

    Born & bred in Miami, I was skeptical about this dish, even as I served it up. HOWEVER, with just slight tweaking, my family and I thoroughly enjoyed it! Tweaks: added cumin (a must for authentic cuban flavor), used 3 (10oz) cans of Rotel diced tomatoes. Also, my bananas were slightly green. Yum-a-licious, seriously! The tweaks kept me from giving this a 5* review...  -  01 Jun 2007  (Review from Allrecipes US | Canada)

    by
    18

    I'm always looking for new ways to cook pork and this was easy and delicious. Nothing needed to be changed - I made minor ones - used Goya seasoning to season the meat before cooking and again at the end in place of the salt and pepper. I also had some leftover canned corn which I added. I cut the meat into bite sized pieces, therefore, 20 min. of cooking time was plenty - it would have been dried out if I had done 30 min. I served it over rice but the next time I'n going to serve it by itself (it is filling) and put out some crusty bread with butter. Thanks submitter.  -  06 Jan 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate